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Amelioration of oxidative and inflammatory status in hearts of cholesterol-fed rats supplemented with oils or oil-products with extra virgin olive oil components.
Eur J Nutr. 2016 Apr; 55(3):1283-96.EJ

Abstract

PURPOSE

The contribution of extra virgin olive oil (EVOO) macro- and micro-constituents in heart oxidative and inflammatory status in a hypercholesterolemic rat model was evaluated. Fatty acid profile as well as α-tocopherol, sterol, and squalene content was identified directly in rat hearts to distinguish the effect of individual components or to enlighten the potential synergisms.

METHODS

Oils and oil-products with discernible lipid and polar phenolic content were used. Wistar rats were fed a high-cholesterol diet solely, or supplemented with one of the following oils, i.e., EVOO, sunflower oil (SO), and high-oleic sunflower oil (HOSO) or oil-products, i.e., phenolics-deprived EVOO [EVOO(-)], SO enriched with the EVOO phenolics [SO(+)], and HOSO enriched with the EVOO phenolics [HOSO(+)]. Dietary treatment lasted 9 weeks; at the end of the intervention blood and heart samples were collected.

RESULTS

High-cholesterol-diet-induced dyslipidemia was shown by increase in serum total cholesterol, low-density lipoprotein cholesterol, and triacylglycerols. Dyslipidemia resulted in increased malondialdehyde (MDA) and tumor necrosis factor-α (TNF-α) levels, while glutathione and interleukin 6 levels remained unaffected in all intervention groups. Augmentation observed in MDA and TNF-α was attenuated in EVOO, SO(+), and HOSO(+) groups. Heart squalene and cholesterol content remained unaffected among all groups studied. Heart α-tocopherol was determined by oil α-tocopherol content. Variations were observed for heart β-sitosterol, while heterogeneity was reported with respect to heart fatty acid profile in all intervention groups.

CONCLUSIONS

Overall, we suggest that the EVOO-polar phenolic compounds decreased MDA and TNF-α in hearts of cholesterol-fed rats.

Authors+Show Affiliations

Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece.Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece.Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece. chiou@hua.gr.Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece.Experimental-Research Center ELPEN, Pikermi, Athens, Greece.Laboratory of Pathology, School of Medicine, University of Athens, Athens, Greece.Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26058880

Citation

Katsarou, Ageliki I., et al. "Amelioration of Oxidative and Inflammatory Status in Hearts of Cholesterol-fed Rats Supplemented With Oils or Oil-products With Extra Virgin Olive Oil Components." European Journal of Nutrition, vol. 55, no. 3, 2016, pp. 1283-96.
Katsarou AI, Kaliora AC, Chiou A, et al. Amelioration of oxidative and inflammatory status in hearts of cholesterol-fed rats supplemented with oils or oil-products with extra virgin olive oil components. Eur J Nutr. 2016;55(3):1283-96.
Katsarou, A. I., Kaliora, A. C., Chiou, A., Kalogeropoulos, N., Papalois, A., Agrogiannis, G., & Andrikopoulos, N. K. (2016). Amelioration of oxidative and inflammatory status in hearts of cholesterol-fed rats supplemented with oils or oil-products with extra virgin olive oil components. European Journal of Nutrition, 55(3), 1283-96. https://doi.org/10.1007/s00394-015-0947-5
Katsarou AI, et al. Amelioration of Oxidative and Inflammatory Status in Hearts of Cholesterol-fed Rats Supplemented With Oils or Oil-products With Extra Virgin Olive Oil Components. Eur J Nutr. 2016;55(3):1283-96. PubMed PMID: 26058880.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Amelioration of oxidative and inflammatory status in hearts of cholesterol-fed rats supplemented with oils or oil-products with extra virgin olive oil components. AU - Katsarou,Ageliki I, AU - Kaliora,Andriana C, AU - Chiou,Antonia, AU - Kalogeropoulos,Nick, AU - Papalois,Apostolos, AU - Agrogiannis,George, AU - Andrikopoulos,Nikolaos K, Y1 - 2015/06/10/ PY - 2015/02/26/received PY - 2015/05/31/accepted PY - 2015/6/11/entrez PY - 2015/6/11/pubmed PY - 2017/1/24/medline KW - Extra virgin olive oil KW - Hypercholesterolemia KW - Inflammatory markers KW - Oxidation KW - Polar phenols KW - Rat heart SP - 1283 EP - 96 JF - European journal of nutrition JO - Eur J Nutr VL - 55 IS - 3 N2 - PURPOSE: The contribution of extra virgin olive oil (EVOO) macro- and micro-constituents in heart oxidative and inflammatory status in a hypercholesterolemic rat model was evaluated. Fatty acid profile as well as α-tocopherol, sterol, and squalene content was identified directly in rat hearts to distinguish the effect of individual components or to enlighten the potential synergisms. METHODS: Oils and oil-products with discernible lipid and polar phenolic content were used. Wistar rats were fed a high-cholesterol diet solely, or supplemented with one of the following oils, i.e., EVOO, sunflower oil (SO), and high-oleic sunflower oil (HOSO) or oil-products, i.e., phenolics-deprived EVOO [EVOO(-)], SO enriched with the EVOO phenolics [SO(+)], and HOSO enriched with the EVOO phenolics [HOSO(+)]. Dietary treatment lasted 9 weeks; at the end of the intervention blood and heart samples were collected. RESULTS: High-cholesterol-diet-induced dyslipidemia was shown by increase in serum total cholesterol, low-density lipoprotein cholesterol, and triacylglycerols. Dyslipidemia resulted in increased malondialdehyde (MDA) and tumor necrosis factor-α (TNF-α) levels, while glutathione and interleukin 6 levels remained unaffected in all intervention groups. Augmentation observed in MDA and TNF-α was attenuated in EVOO, SO(+), and HOSO(+) groups. Heart squalene and cholesterol content remained unaffected among all groups studied. Heart α-tocopherol was determined by oil α-tocopherol content. Variations were observed for heart β-sitosterol, while heterogeneity was reported with respect to heart fatty acid profile in all intervention groups. CONCLUSIONS: Overall, we suggest that the EVOO-polar phenolic compounds decreased MDA and TNF-α in hearts of cholesterol-fed rats. SN - 1436-6215 UR - https://www.unboundmedicine.com/medline/citation/26058880/Amelioration_of_oxidative_and_inflammatory_status_in_hearts_of_cholesterol_fed_rats_supplemented_with_oils_or_oil_products_with_extra_virgin_olive_oil_components_ L2 - https://dx.doi.org/10.1007/s00394-015-0947-5 DB - PRIME DP - Unbound Medicine ER -